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Can someone explain to me the science behind cafe sua da...
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Ns1
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Joined: 6 Sep 2012
Posts: 2
Location: A Warm Place
Expertise: I live coffee

Posted Thu Sep 6, 2012, 3:32pm
Subject: Can someone explain to me the science behind cafe sua da...
 

I've been drinking the coffee for decades, now I want to know the science behind it.

I hear from many n00b cafe sua da drinkers that they find it "incredibly strong". Is this directly related to the filter? If so, why?

In addition, would using an aeropress provide a different flavor profile?

Ns1: cafe.jpg
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,766
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Fri Sep 7, 2012, 5:51am
Subject: Re: Can someone explain to me the science behind cafe sua da, and why they
 

Most every brewing method has a different flavor profile so yes aeropress would be a bit different though I have never used your method to be able to say what difference you might taste would be.

Everything will affect taste. The roast, the grind, the blend or single origin of the bean, was the bean grown in the shade or the sun, what was the elevation of the coffee plant, the type of coffee plant grown,  the age of the coffee after roasting (for espresso, after about 2 weeks from the day it was roasted, it is stale, for more mild methods of brewing, you may get 3 or 4 weeks but much after that the coffee is stale regardless of brew method),  the quality of the grind, how long it has been since it was ground (coffee stales extremely fast after grinding, as fast as 15 minutes!) the temp of the brew water, the temp the drink is consumed at, the ratio of grounds to water, any flavors mixed in, the addition of milk or cream or whipped cream, in short EVERYTHING affects the taste

Strong, weak, it is a function of brew ratios, how much coffee to water you are using so it is entirely possible it is stronger than what some people prefer but for those espresso drinker on the board, I think they may find it a bit weak. It is a matter of perspective YMMV!

As a side note, please do not use the entire space for the subject title, when someone replies, the BBS automatically adds Re: to the front of the subject so if you use the entire space then the person replying needs to edit your title to make it short enough to fit.

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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Ns1
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Joined: 6 Sep 2012
Posts: 2
Location: A Warm Place
Expertise: I live coffee

Posted Fri Sep 7, 2012, 9:50am
Subject: Re: Can someone explain to me the science behind cafe sua da...
 

Thanks for the comments.

I get that all of those things effect the taste - what I'm asking is, given the same inputs, how would the flavor of the coffee compare between the "phin" and an aeropress?
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steven_meyer
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Joined: 19 Jul 2003
Posts: 506
Location: San Bruno, ca
Expertise: I love coffee

Espresso: Alex Duetto 3.0, ECM  Giotto...
Grinder: HG-One, Mahlkonig K-30 vario
Posted Sun Sep 9, 2012, 10:17am
Subject: Re: Can someone explain to me the science behind cafe sua da...
 

I don't know anything about the science of the brewing method, but the strong flavor may be easier to figure. Vietnam is the worlds largest producer of coffee beans, most of which are cheap robusta  which have a strong and for the most part crappy taste. maybe the drinks orgins of adding concentrated milk was the only way to make the taste more palatable?
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